Protein Modification
PROMOD® and FLAVORPRO® speciality enzymes provide value-added solutions for the modification of plant and animal-derived proteins in a range of food and pet nutrition applications.
PROMOD® and FLAVORPRO® protein valorisation
Protein hydrolysis is conducted in many industries for a range of applications. Whether it is to produce products for sports nutrition, the aging populations, infants, or pet food, protein fortification is a hot topic. By using one of our off-the-shelf enzymes or a customised enzyme unique to you, you can differentiate your product.
Related Products
Catalase 929L
Removal of hydrogen peroxide used as a processing step to assist sterilisation of food ingredients.
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Flavorpro 373MDP
Microbial endoprotease preparation containing a high level of glutaminase side activity for savoury umami flavour generation and improved protein solubility and digestibility.
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Flavorpro 795MDP
Endopeptidase, exopeptidase and glutaminase activities for the hydrolysis of wheat and soya to improve protein solubility and digestibility and the enhancement of savoury flavour profiles.
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Flavorpro 848MDP
A microbial 5’-Phosphodiesterase for efficient hydrolysis of RNA from different types of yeast to improve the flavour of yeast extracts.
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Flavorpro 937MDP
A fungal exopeptidase preparation suitable for the hydrolysis of dairy, animal and plant protein substrates, used to decrease hydrolysate bitterness and promote positive flavour generation.
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Flavorpro 954MDP
A microbial deaminase for the conversion of 5’Adenosine monophosphate into the strong flavour enhancer inosinic acid for the production of nucleotide rich yeast extracts.
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Flavorpro Umami 852MDP
Microbial protease preparation for the high release of glutamic acid from dairy, meat and plant protein sources to produce a strong umami flavour.
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Glucose Oxidase 789L
This enzyme catalyses the oxidation of glucose with oxygen to form gluconate and hydrogen peroxide to improve product shelf life. De-sugaring products can also prevent browning caused by the Maillard reaction.
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Related Articles
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Application Solution
Enzymatic Hydrolysis for the Production of Collagen Peptides
Collagen is an extremely functional and valuable protein, with many perceived health benefits. The functionality of collagen can be further enhanced through hydrolysis by action of proteolytic enzymes for use in a wide number of applications.
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Application Solution
Enzymes for Superior Palatability of Pet Food
Combinations of proteases and lipases can be used to hydrolyse meat by-products and plant-based proteins to produce palatants. Palatants are flavours specifically produced by enzymically breaking down animal fats and proteins to give a sensory boost to pet food.
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From Vegetarian for a Day to a True Vegan Lifestyle
Dr Patrick Lorenz, Senior Business Development Manager at BRAIN AG, provides his insights into a market innovating to cater for diverse dietary preferences.
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Microbial Alternative to Papain Launched for Pet Food Market
Microbial alternative to papain with a broad substrate specificity for efficient hydrolysis of meat and fish protein for pet food palatant production.
